Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market

This post was sponsored by Cost Plus World Market. I feel delighted and privileged to be able to work with brands that I genuinely love and that help me to keep this site up and running! Thank you so much for continuing to support my passions and efforts by being here! As always, all opinions are my own!

My Aunt Corrie makes the most beautiful poached pears.  Deep ruby in color and scented with spice, they resemble fine jewels more than fruit.  Very delicious fine jewels. 

Poached pears are undeniably show-stopping and make the perfect dessert for company.  This winter, I set out to develop a version that would be as simple to make as it was impressive. 

The slow cooker is the perfect choice of cookware for poaching because the longer these pears steep in their wine bath, the more flavorful they become. Of course, if you do not own a slow cooker, you could easily substitute a dutch oven set over low heat.

Though you could make these pears any day of the week, I love using this recipe as a "company dessert" because it is so hands-off. While you are enjoying your guests, dessert is taking care of itself.

When it came to devising my poaching liquid, Cost Plus World Market came to my assistance with their amazing wine and pantry sections. This recipe begins with a bottle of rich and fruity Ménage À Trois Cabernet that is sweetened with raw sugar and scented with orange zest, vanilla bean, and a duo of warm, wintry spices.

The combination is just sweet enough and layered with flavor. 

While the mixture heats in the slow cooker, the pears are prepared.  When shopping for your pears, try to find ripe, firm specimens that have their stems intact.  This will make turning and serving them a bit easier. 

By this time, the wine should be simmering and you will never again want to leave your kitchen because it just smells sooo good. 

The pears are flipped halfway through the cooking time, and are simmered just long enough for them to take in all the wonderful flavors of our spicy wine, but not so long that they become mushy.  You are still looking for them to be slightly firm and spoonable.

This color!  It makes my eyes so happy. 

Is it too early to start planning for Valentine's Day?  I feel like these would be a pretty stellar choice. 

After the pears have cooked through, some of the cooking liquid is removed from the pot and boiled down to a thin syrup that will blanket a couple scoops of vanilla ice cream. 

Sweety and salty cinnamon prailine almonds bring a very welcome bit of crunch to the scene.

And just like that, dessert is served. 

Here's to slow, winter days and the sweet rewards that they bring. 

Sincerely, 

Pedantic Foodie

---

SHOP THIS POST!! 

I found all of these items at my local Cost Plus World Market in Williamsburg, Virginia. You can find all of these items and more at your local store !

washed linen napkins // gold whisk // cinnamon sticks // gold measuring cups // cinnamon prailine almonds // ivory element stoneware // marble and gold tray // Ménage À Trois Cabernet // gold wave spoons // ground allspice // stone gray element soup bowls // madagascar vanilla beans

---

VANILLA-SPICED WINE POACHED PEARS 

serves 6

• 1 naval orange

• 750 ml Cabernet Sauvignon (I used Menage a Trois)

• 2 cups pure cane sugar

• 2, 5-inch Saigon cinnamon sticks

• 1 madagascar vanilla bean, split and scraped

• 3/4 teaspoon ground allspice

• 1/2 teaspoon ground cinnamon

• 6 firm, ripe bosc pears, peeled

• 1 pint vanilla ice cream

• 1 cup sweet and salty cinnamon praline almonds, roughly chopped

Use a vegetable peeler to remove two, 5-inch strips of zest from the orange.

Combine wine, sugar, cinnamon sticks, vanilla bean paste, whole vanilla bean, allspice, cinnamon and orange zest in your slow-cooker and set on high heat.  Heat, stirring often, until the sugar has fully dissolved and the mixture is steaming; about 45 minutes. 

Add the pears to the mixture and cook on high for 2 1/2 hours, flipping the pears halfway through.  The pears should be deep burgundy in color and fork tender, but not mushy.  

Turn the heat to low and remove 2 cups of the liquid from the slow-cooker and transfer to a small saucepan.  Bring the liquid to a heavy simmer over medium high heat, then reduce heat and simmer for 10 minutes; until the syrup has reduced by half. 

Serve the pears alongside vanilla ice cream and drizzle with the reduced syrup.  Sprinkle with chopped almonds just before serving.  Enjoy! 

---

YOU MAY ALSO LIKE...

How to Poach an Egg {Egg Cookery 101}

It's time for another installment of Egg Cookery 101.  Let's talk about poaching.  

I remember vividly the first time I poached an egg.  It was late on a June evening, and the smell of Summer lay upon my skin as I placed two pots of water on the stove; one to boil and one to simmer.  A big boil of linguine lavished with rich, fruity olive oil was the bed for my very first poached egg, and it was delightful.  

The bright yellow yolk puddled down over the many strands of pasta, coating them in its custardy richness.  

Even the most seasoned of egg-preparers seem to approach the process of poaching with some degree of trepidation.  This is a true pity because, in my mind, there exists no other egg preparation that so easily transitions from breakfast to dinner.  Whether they are stabbed with a fork and laid atop buttered toast, or cradled by a nest of pasta, poached eggs are a true delicacy - one that no amount of unfounded fear should steal from us. 

Of course, your fears may not be entirely unfounded.  Perhaps many of us stay away because we cringe at the thought of our lovely whites feathering out into several hundred tiny threads, or of overcooking that custard-like yolk and being left with nothing but a very unattractive overdone egg.  Thankfully, these fates are easily avoided. 

I would suggest that poaching an egg is just as simple as frying one, once you have learned to arm yourself with the appropriate precautions.  

The first thing to consider is the water.  You will want to season your water with salt, for flavor, and a splash of vinegar to help out in the prevention of that nasty "feathering" we just touched on.  The acid of the vinegar will, because of science magic, help the white coagulate.  

Next, your attention should be turned to the egg itself.  Place each egg in a small bowl or ramekin before poaching.  You do not want to crack the egg directly into the simmering water because it will be much more likely to spread, forming a big, stringy mess.  It's really not a good look, so please, just use the ramekin. 

Once your water has reached a simmer, take a large spoon and begin stirring the water in a circular motion to form a whirlpool in the center of the pot.  Quickly remove the spoon and, while the water is still spinning, gently drop the egg into the center of the whirlpool.  Turn off the heat, cover the pan, and allow the egg to cook untouched for 3-4 minutes.  

I like to begin with three minutes, but if you have an extra large egg, you may wish to go for four. If you are a bit unsure, just uncover the pan after three minutes, and if the white is set but still slightly jiggly, you are good to go.  If it still looks a bit cloudy, recover and let it sit for an additional minute. 

Now would be a good time to pop several slices of sourdough into the toaster. 

In a matter of minutes, you will have poached your first egg.  

Congratulations, and welcome to a whole new world of deliciousness. 

Sincerely, 

Pedantic Foodie

---

Poached Eggs

recipe adapted slightly from Alton Brown

- 1 egg (fresh is best!)

- 1 teaspoon kosher salt 

- 2 teaspoons white vinegar

Crack egg into a small bowl or ramekin.  

Fill a 1.5 quart saucepan or saucier with about two inches of water.  Add vinegar and kosher salt and place over medium heat; bring to a light simmer.

Use a large spoon to swirl the water in a circular motion, creating a whirlpool.  Once the water is spinning on its own, drop the egg into the center of the whirlpool.

Turn off the heat and cover the saucepan for 3-4 minutes.  The white should be delicate, but firm.  If the color is still somewhat cloudy, let it cook for the extra minute.  

Serve over toast, pasta, or sliced and toasted English muffins.  Enjoy! 

Cook’s Note:  I like to poach my eggs one at a time.  However, if you would like to poach multiple eggs at a time, use a large saucier pan forgo the whirlpool method.  Just gently slip each egg out of its ramekin and into the water.  Allow each egg a few seconds to set before adding the next.  

Poached Pear Spritzer

I think everyone feels like they are always the one doing the inviting.

We feel that we are always the one asking so-and-so to coffee, scheduling play dates, or doing the hosting.  

Of course, if we all think that, someone must be mistaken.  But it’s not us.  It’s definitely not us. 

I had been feeling like that for a while - like I was the perpetual initiator.  

Then, someone invited me to join them for an afternoon of frappuccinos and pedicures, and I had a little celebration before replying to that marvelous text. 

It was the little happy jolt that I needed and it completely made my week.

My nails now look fabulous, by the way.  It’s still too chilly to wear flip flops here most days, but if you would care to see the proof I’d happily take my socks off for you.  You’re welcome.

Though I am well aware of the fact that much of my “perpetual initiator” feelings are not exactly grounded in truth, it was so very nice to be the on the receiving end of the invitation. 

After a bit of careful, cookie-fueled self-examination, I realized that the most wonderful part of this invitation was the fact that I did not have to think at all.  A lot of my interactions with people are co-planned, we throw dates and ideas back and forth until something finally makes its mark on the calendar.  This is just fine, but it was luxurious to be able to simply say “yes,” provide my coffee order, and just show up.  That was the truly special part - no thinking required. 

So, let’s do some inviting and give a few of our favorite people the happy jolt that comes with receiving a no-coordinating-required kind of invite. 

May I suggest that you invite them over to try out a new recipe?  Like this one?  You really should… 

You know what a fan I am of the mocktail.  I spent most of last Summer blending, juicing, and squeezing, in order to drink my Summer through a straw.

Though this drink does contain wine, the majority of the alcohol is cooked off during the poaching process.  So, it's cool if you would like to drink one (or three) of these on a Monday afternoon.

The flavors here are so elaborate, yet so delicate.  The gentle notes of pear, sauvignon blanc, ginger, lemon, and apple will bounce around your palate in one glorious ode to Springtime. 

Now call your friend and make her/his day.  Happy jolts for everyone. 

Sincerely, 

Pedantic Foodie

---

Poached Pear Spritzer

makes six 6-ounce servings

- 1 cup water 

- 1/2 cup dry white wine, I used a Sauvignon Blanc (chilled) 

- 5 slices fresh ginger, peeled

- 1/2 cup granulated sugar 

- 2 medium Bosc pears, peeled and cut into 1/2-inch cubes 

- 3 tablespoons freshly squeezed lemon juice 

- 16 ounces sparkling apple cider*

- lemon slices, for garnish 

Combine water, wine, ginger, and sugar in a small saucepan and bring to a simmer over medium heat.  Stir often, until the sugar has completely dissolved.

Add pears to the simmering syrup and cook for 10 minutes, or until fork-tender.  

Remove from heat and pour the contents of the pan into the pitcher of your blender.  Blend on high until smooth.  Allow to cool in the refrigerator. 

When ready to serve, fill six, 6-ounce glasses with ice.  Fill each glass halfway with pureed pears and top with 1/2 tablespoon of freshly squeezed lemon juice.  Slowly fill the glass to the brim with sparkling apple cider (about 2.5 ounces per serving) and stir to combine.  Serve immediately.  Enjoy! 

*You can find some variation of sparkling apple cider at most any grocery store.  I prefer the Trader Joe’s brand, but any brand will do. 

---